Jeju Oktap Sacheon Branch

A cut made of ribs and neck meat, which has a rich and savory taste when grilled.

A cut of pork belly attached to the ribs, known for its optimal marbling and excellent chewy texture

The shoulder rack made of ribs and neck meat has a rich and savory taste when grilled.

Jeju black pork belly made even more delicious by alternating between 336 hours of wet aging, dry aging, and wet aging.

A cut of pork with evenly distributed fat and good marbling, overflowing with juiciness and meaty aroma

The finest cuts of aged Galmaegisal, Hangjeongsal, and Gabrisal, prepared using the Jeju Oktop method.

A spicy shrimp soybean paste stew made with fresh shrimp caught in Jeju, with a refreshing broth and generous chunks of shrimp

Black pork and domestic kimchi are aged and boiled to perfection, creating a delicious Black Pork Kimchi Stew.

Buckwheat noodles served in a delicious and refreshing broth, topped with a sauce developed in-house.

Delicious bibim naengmyeon made with buckwheat noodles and special sauce!

Crab bibimbap made with a sauce made from crab paste, which is salty and savory with a deep flavor, made directly at Jeju Oktop

Delicious eggs with cod roe!! Mix it with rice for a delicious meal!

A clean finishing menu made with directly pressed nurungji after eating meat, nurungji-tang

White rice made with the golden ratio of rice and glutinous rice

Refreshing and sweet, kumquat ade with chewy fruit pulp